Flan / Caramel Custard (Banh Flan) – Instant Pot Recipe

This Instant Pot Flan / Caramel Custard (Banh Flan) recipe is a cinch to make with the help of everyone’s favorite electric pressure cooker. If you haven’t had Flan / Caramel Custard before, you’re in for a decadent treat. This chilled dessert is a silky and sweet custard made with just a few simple ingredients: eggs, milk and sugar. Whip up the Instant Pot Flan in minutes, easily pressure cook it and then chill in the fridge until it’s time to serve. This Instant Pot Flan recipe is simple, delicious and has a huge wow factor. Make some today to enjoy!

Notes on the Instant Pot Flan / Caramel Custard (Banh Flan) Recipe, Tips and Tricks

Use a 4 cup heat-safe bowl for cooking the sugar. Be very careful when handling the bowl from the microwave. The bowl and caramel sauce are extremely hot. Avoid touching the sauce with your fingers.

My microwave is 1050 watts and I cook the sugar for exactly 3 minutes to get a golden caramel color. A lighter caramel is sweeter and a darker caramel is more bitter. Cook the caramel to your taste preference. When cooking the sugar in the microwave, add just 5 seconds at a time and then wait for 1 minute to see if the caramel is the desired color. Keep in mind the caramel is still deepening in color even after the cooking time is completed. Be careful not to burn the sugar. It happens very quickly.

Instead of the using the microwave, cook the sugar on the stovetop. Cook using Medium Low heat for approximately 5 minutes.

For a light citrus taste, add 1 tsp lemon juice to the sugar mixture before cooking. The lemon juice also prevents the sugar from recrystallizing.

Whole milk makes a rich and thick custard. Optionally, substitute with low-fat milk. Non-fat milk works but the custard may be a soft-set.

The 4 cup bowl fits in both the 6 quart Instant Pot and 8 quart Instant Pot. (I have the 8 quart Instant Pot.) This recipe yields 2 cups custard. The Flan can be cooked in individual ramekins. If making the Instant Pot Flan in 4 ramekins, steam for 8 minutes.

Use Low Pressure to cook the Flan. High Pressure will cause the custard to boil and develop bubbles. This will result in an “eggy” scrambled egg-like texture rather than a silky and smooth custard.

After pressure cooking, the center may be a bit jiggly. This is normal. Avoid jiggling the bowl as this will cause the custard to crack.

Refrigerate the Instant Pot Flan for at least 6 hours. Overnight is best and helps the Flan to set up nice and thick.

Watch the video for instructions.

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Instant Pot Flan / Caramel Custard / Banh Flan

Ingredients

Caramel
1/3 cup sugar
1 1/2 Tbsp water

Custard
2 large eggs
2 egg yolks
1 tsp vanilla extract
1/4 cup sugar
1 1/2 cups whole milk

Directions

Making the Caramel

In a 4 cup heat-safe bowl combine the sugar and water.

Transfer the bowl into the microwave and cook on High power for 3 minutes or until the syrup is golden.

Carefully swirl the caramel sauce coating the bottom half of the bowl.

Set aside and allow to cool while continuing with the next steps.

Making the Custard

In a large measuring cup, add the whole eggs, egg yolks and vanilla extract. Gently whisk together until combined.

Add the sugar and milk. Whisk together until thoroughly combined.

Strain the custard into the caramel bowl using a fine mesh strainer.

Cover the bowl with aluminum foil sealing it well. Optionally secure with a cooking band.

Add 1 1/2 cups boiling water into the Instant Pot cooking pot.

Place the bowl on top of a steam rack or trivet and transfer into the pot. Cover with the lid and set the steam release handle to “Sealing”.

Set the pressure cooker to “Steam” mode using Low Pressure and the cook time to 12 minutes. (It takes about 8 minutes to come to pressure.)

Once the cook time is completed, allow for a natural pressure release (NPR) of 10 minutes.

Transfer the bowl from the Instant Pot. Remove the foil. Let the Flan cool on the counter for 1 hour.

Transfer the Flan into the refrigerator and chill for at least 6 hours.

Serving the Instant Pot Flan / Caramel Custard

To serve, run a knife around the flan to loosen it from the bowl.

Invert the bowl onto a quiche dish to remove the flan.

Serve the delicious Instant Pot Flan with fresh berries.

Refrigerate any remaining portions. Enjoy within 2-3 days.

Yields: 4 servings

Print

Instant Pot Flan / Caramel Custard / Banh Flan

Course: Dessert, Snack

Cuisine: Asian, International, Vietnamese

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 234 kcal

Author: Trang

This Instant Pot Flan / Caramel Custard / Banh Flan recipe is a cinch to make with the help of everyone's favorite electric pressure cooker. If you haven't had Flan / Caramel Custard / Banh Flan before, you're in for a decadent treat. This chilled dessert is a silky and sweet custard made with just a few simple ingredients: eggs, milk and sugar. Whip up the Instant Pot Flan in minutes, easily pressure cook it and then chill in the fridge until it's time to serve. This Instant Pot Flan recipe is simple, delicious and has a huge wow factor. Make some today to enjoy!

Ingredients

Caramel

• 1/3 cup sugar
• 1 1/2 Tbsp water

Custard

• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup sugar
• 1 1/2 cups whole milk

Standard - Metric

Instructions

Making the Caramel

1. In a 4 cup heat-safe bowl combine the sugar and water.
2. Transfer the bowl into the microwave and cook on High power for 3 minutes or until the syrup is golden.
3. Carefully swirl the caramel sauce coating the bottom half of the bowl.
4. Set aside and allow to cool while continuing with the next steps.

Making the Custard

1. In a large measuring cup, add the whole eggs, egg yolks and vanilla extract. Gently whisk together until combined.
2. Add the sugar and milk. Whisk together until thoroughly combined.
3. Strain the custard into the caramel bowl using a fine mesh strainer.
4. Cover the bowl with aluminum foil sealing it well. Optionally secure with a cooking band.
5. Add 1 1/2 cups boiling water into the Instant Pot cooking pot.

6. Place the bowl on top of a steam rack or trivet and transfer into the pot. Cover the pot with the lid and set the steam release handle to "Sealing".

7. Set the pressure cooker to "Steam" mode using Low Pressure and the cook time to 12 minutes. (It takes about 8 minutes to come to pressure.)

8. Once the cook time is completed, allow for a natural pressure release (NPR) of 10 minutes.
9. Transfer the bowl from the Instant Pot. Remove the foil. Let the Flan cool on the counter for 1 hour.
10. Transfer the Flan into the refrigerator and chill for at least 6 hours.

Serving the Instant Pot Flan / Caramel Custard

1. To serve, run a knife around the flan to loosen it from the bowl.
2. Invert the bowl onto a quiche dish to remove the flan.

3. Serve the delicious Instant Pot Flan with fresh berries.

4. Refrigerate any remaining portions. Enjoy within 2-3 days.

Recipe Video

Notes, Tips & Tricks

• For a light citrus taste, add 1 tsp lemon juice to the sugar mixture before cooking. The lemon juice also prevents the sugar from recrystallizing.
• Whole milk makes a rich and thick custard. Optionally, substitute with low-fat milk. Non-fat milk works but the custard may be a soft-set.
• Use Low Pressure to cook the Flan. High Pressure will cause the custard to boil and develop bubbles. This will result in an "eggy" scrambled egg-like texture rather than a silky and smooth custard.
• After pressure cooking, the center may be a bit jiggly. This is normal. Avoid jiggling the bowl as this will cause the custard to crack.

Nutrition Facts

Instant Pot Flan / Caramel Custard / Banh Flan

Amount Per Serving

Calories 234 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 194mg65%

Sodium 79mg3%

Potassium 164mg5%

Carbohydrates 34g11%

Sugar 34g38%

Protein 7g14%

Vitamin A 405IU8%

Calcium 128mg13%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.